Red Chicken Enchiladas (Print Version)
Flour tortillas filled with seasoned chicken, black beans, and green chilies, rolled up and topped with red enchilada sauce and melted cheese, baked until bubbly.
# Ingredients:
→ For the Chicken Filling
01 -
2 tablespoons avocado or olive oil
02 -
1 small white onion, diced
03 -
1 1/2 lbs boneless skinless chicken breasts, diced (about 1/2-inch pieces)
04 -
1 (4 oz) can diced green chilies
05 -
Salt and freshly cracked black pepper to taste
06 -
1 (15 oz) can black beans, rinsed and drained
→ For Assembly
07 -
8 large flour tortillas
08 -
3 cups Mexican-blend shredded cheese
09 -
1 batch red enchilada sauce (homemade or store-bought)
→ Optional Toppings
10 -
Chopped fresh cilantro
11 -
Diced red onions
12 -
Diced avocado
13 -
Sour cream
14 -
Crumbled cotija cheese
# Instructions:
01 -
Preheat your oven to 350 degrees. If you're making homemade enchilada sauce, prepare it while the oven heats up.
02 -
Heat the oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3 minutes until softened. Add the diced chicken and green chilies, then season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through. Stir in the black beans and remove from heat.
03 -
Set up an assembly line with tortillas, enchilada sauce, the chicken mixture, and cheese. Spread about 2 tablespoons of sauce on each tortilla. Add a generous line of the chicken mixture down the center, sprinkle with about 1/3 cup cheese, roll it up tightly, and place seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.
04 -
Pour any leftover enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20 minutes, or until the tortillas are slightly crispy and the cheese is melted and bubbly.
05 -
Serve hot with your favorite toppings like fresh cilantro, diced red onion, avocado, sour cream, or crumbled cotija cheese. These are so good!
# Notes:
01 -
You can use store-bought enchilada sauce or make your own homemade version.
02 -
Rotisserie chicken is a great time-saver - just shred it instead of cooking raw chicken.
03 -
These can be assembled ahead and refrigerated, then baked when ready to eat.
04 -
Corn tortillas can be used instead of flour tortillas for a more traditional version.
05 -
Leftovers reheat beautifully in the microwave or oven.